Savory Middle Eastern Stuffed Peppers

Bythemeatflix

Ingredients:

  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa or rice
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/2 cup vegetable broth or tomato sauce (for baking)

Instructions:

  1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.
  2. Make the Filling: In a large bowl, combine the cooked quinoa or rice, chickpeas, sun-dried tomatoes, feta cheese (if using), parsley, cumin, paprika, cinnamon, salt, and pepper. Mix until well combined.
  3. Stuff the Peppers: Spoon the filling into each bell pepper, packing it tightly.
  4. Bake: Place the stuffed peppers upright in a baking dish. Pour vegetable broth or tomato sauce into the bottom of the dish to create steam during baking. Cover the dish with foil.
  5. Cook: Bake in the preheated oven for 30-35 minutes. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
  6. Serve: Remove from the oven and let cool slightly. Serve warm, garnished with extra parsley if desired.

These Middle Eastern Stuffed Peppers are a delicious and nutritious meal, perfect for any occasion!

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